Pelmeni for Dinner

I recently picked up a bag of pots that someone was getting rid of. Inside the bag was what I though was a metal trivet. After much searching I figured out that it was a pelmeni mold – also referred to as a Russian ravioli maker.

Pelmeni mold

I’ve finally gotten around to making pelmeni for dinner and I’m sure I’ll be making it again. I used my KitchenAid stand mixer to knead the dough and the KitchenAid grinder to mince the pork and beef. I strayed from the many recipes online and I cooked the meat before stuffing the dough in the mold. I didn’t trust that the meat would cook when it was boiled. It’s really nice being able to pick fresh herbs to cook with. I picked some sage from my garden and sautéd it in my Lodge cast iron pan with butter and garlic. Then, tossed in the boiled pelmeni. So very Yum!

Finished Pelmeni


Russian ravioli stuffed with ground beef and pork
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Russian
Servings 5


  • Pelmeni mold
  • Rolling Pin
  • KitchenAid stand mixer
  • Pastry brush
  • Skillet



  • 350 g All purpose or '00' flour
  • 1 egg
  • 158 g water
  • 6 g salt


  • 227 g ground meat (mix beef and pork)
  • salt
  • black pepper
  • garlic powder or fresh garlic
  • oregano
  • Green seasoning (optional) homemade


Make the dough

  • Attach dough hook to stand mixer
  • Add egg and water to the stand mixer then add the flour and salt
  • Turn to speed 2 for 8 to 10 mins to combine the ingredients into a soft but firm dough. Add extra water by tablespoons if necessary.
  • When dough is done kneading, refrigerate for at least half hour wrapped in plastic wrap

Prepare the filling

  • Add all ingredients to a bowl and stir to combine
  • Heat a skillet and cook the meat for 5 minutes
  • Remove from heat to cool for 15 minutes

Stuff the dough

  • Take the dough out of the fridge and divide the dough into four balls
  • Set aside two of the balls and place the other two back into the fridge
  • Use a rolling pin to flatten each ball into a circle big enough to fit the mold
  • Place one of the flattened dough circles unto the mold
  • Use 1/2 teaspoon to add the meat filling into each cavity of the mold, pressing in as you go.
  • Use water with a pastry brush to apply water where the pelmeni will seal
  • Place the second flattened dough circle on the mold
  • Use the rolling pin to press to two circle together on the mold until the edges of the mold cuts through the dough
  • Remove the individual pelmeni from the mold and place on floured surface or pan
  • Freeze for later use or boil immediately.


  • If you are grinding your own meat – it should be very cold but not frozen
  • A brown butter sage sauce is one way to saute the pelmeni after it is boiled
  • There is no need to cook the meat before stuffing the dough. It is simply my preference
Keyword Pasta, Pelmeni
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